Gluten-Free Morning Glory Muffins

in an effort to try new things, i have been doing some gluten-free baking research.  there is so much information out there on what flours to use and when, best practice around mixing flours, etc.  there are also a ton of gluten-free four mixes our there. Some are made with rice, tapioca, and potato fours, others are made with a combination of bean flours.  King Arthur sells their own mixes but they also provide a recipe for a great all-around baking flour mixture.  I decided to mix my own flours and was super psyched with the outcome.

the morning glory muffin recipe that follows is to die for.  I included some of my favorite ingredients, but feel free to substitute your own favorites–for instance, if you’re not into pineapple, use apple sauce or pumpkin puree instead.  Get creative!


1 1/4 cups sugar
2 1/4 cups gluten-free flour mixture ** (recipe below)
1 teaspoon xantham gum
1 tablespoon cinnamon
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups grated carrots
1 large, peeled and grated apple
8 oz drained, crushed pineapple
3/4 cup chopped, candied ginger
1/2 cup unsweetened coconut
1/2 cup walnuts
3 eggs
1 cup canola oil
1 1/2 teaspoon vanilla

pre heat oven to 350 degrees. in large mixing bowl, combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to mix. In a separate bowl combine shredded carrots, apples, crushed pineapple, ginger, coconut and nuts. Mix. Add the fruit, vegetable, nut mixture to the dry ingredients followed by eggs, oil and vanilla. Beat mixture to thoroughly combine ingredients. Fill muffin cups nearly all the way. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

**gluten-free flour mixture**
5 cups brown rice flour
2 cups potato starch
1 cup almond flour
1 cup tapioca flour or tapioca starch

Whisk together and store airtight at room temperature.


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